1 box devil's food cake mix
1/2 cup butter, softened
1 cup milk
3 eggs
1/2 cup mini chocolate chips
1. Preheat the oven to 350F. In a large bowl, mix all cupcake ingredients (except for chocolate chips). Beat with an electric mixer for 2-3 minutes. Fold in chocolate chips until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.
For the filling:
14 oz. square caramel candies, unwrapped
1/2 cup evaporated milk
1 cup plain peanuts, chopped
2. In a small saucepan, heat caramels and evaporated milk over medium heat, stirring frequently until caramels are melted. Remove from heat and stir in chopped peanuts until evenly dispersed. Using a cupcake corer, make a hole in the center of each cupcake. Spoon some of the caramel filling into the hole of each cupcake until almost full.
For the frosting:
2 cups heavy whipping cream
2 tsp. vanilla extract
5 tbsp. white sugar
5 tbsp. cocoa powder
3. Pour all ingredients into a food processor fitted with the whipping blade. Beat on full speed for about 3 minutes until stiff peaks form. Frost each cupcake with a beveled spatula or piping bag. If you want to jazz up your cupcakes a little more, top them with some caramel syrup, chocolate syrup, chopped snickers or a mini snickers (halloween candy size).
Makes approximately 24 cupcakes
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